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Posts Tagged ‘whole wheat’

Next to applesauce cookies this is my families all time favorite cookie recipe.  It is a soft chewy oatmeal cookie that is scrumptious!

1 Cup Butter softened

3/4 Cup packed Brown Sugar

1/2 Cup White Sugar

2 tsp vanilla

2 eggs

1 1/4 Cups Whole Wheat Flour

2 tsp Cinnamon

1 tsp Baking Soda

1/2 Salt

3 Cups old-fashioned Oats

3/4 Cups Pre-soaked Raisins that have been well drained

3/4 Cups dried cranberries

1 Cup chopped walnuts (optional)

Beat butter, sugars and vanilla until light and fluffy.  Add Eggs;  beat until well blended.  combine flour, cinnamon, baking soda and salt.  Gradually add to butter mixture until well blended.  Stir in oats, raisins and nuts.

Drop by Tablespoonfuls onto baking sheet.

Bake in preheated 350 degree oven 10 to 12 minutes or until edges just begin to brown.  Let stand 3 minutes before removing.

Or to make giant cookies drop by 1/4 cupfuls onto baking sheet and cook 15 to 17 minutes

Enjoy!

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As many of you know I am a big fan of the Five Minute a Day Artisan Bread books.  I especially like the recipes for breads like focaccia, pizza crust, bread sticks, flat breads, and stuffed calzones.   Out of all the bread recipes in the books this is by far my most used.

It is so simple and I have a bucket of this dough in my frig at all times.

This is my slightly modified version of the recipe found in the original book.

Mix in lidded bucket or bowl…

2 3/4 Cups warm water

1 1/2 TBSP yeast

1 1/2 TBSP Salt (I use sea salt so only use 1 TBSP)

1 TBSP  organic sugar

1/4  organic extra virgin Olive Oil

Into this add…

4 Cups Whole grain flour mix (I use a flour mix that I grind that is 40% regular whole wheat, 40% white whole wheat, 5% barley, 5% oat, 5% rye, 5% whole wheat pastry flour)

2 1/2 Cups Organic White Flour

Mix with a large spoon until all the flour is mixed in, this is a very moist dough

Cover and allow to rise until it doubles in size or flattens on top.

Put in the frig for use later. The longer it stays in the frig the more sourdough flavor it develops.  We only like it until about day 4.  If you like your bread really sour then leave it in longer.  Since it has whole wheat I wouldn’t let it go past a week.

You can also use it right after the first rising but it is really sticky…just use enough flour to keep it from sticking.

For foccacia bread preheat over with a pizza stone to 425 degrees.  Take out a grapefruit size handful of dough work it into a circular shape about 3/4 ” tall.  I usually top mine with roasted peppers and tomatoes. Let rest 20 minutes (sometimes I am in too much of a hurry to do this step)

Bake until the edges are golden brown about 20 minutes

The book calls for baking with steam (broiler pan with water in over) but my family prefers a softer bread.  If you use steam you get a great crust.

I love this recipe…seriously simple, seriously good!

Come back Monday and I’ll cover grinding whole grain flours and my sandwich bread recipe.  Also make sure to let us know how you’re doing on the challenge in the comment section of yesterday’s wrap up post so you will be entered into our first giveaway!

Kim can also be found at the inadvertent farmer where she raises organic fruits, veggies, critters, kids, and…a camel!

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I have the most  delicious recipe for yummy, moist, apple infused cake…my family loves it, I love it, the mailman loves it!

But don’t blame me if you become addicted…it really is that good…seriously…I kid you not! It is healthy too…WHAT you say…healthy and delicious…yes siree it is indeed!

I even let my kids have it for breakfast…I’m just that kind of cool hip mom!

Farmer Kim’s Apple Cake (yes I named it after myself…no ego here!)

  • 3 Cups Whole Wheat Flour
  • 2 Cups Sugar (this can be cut down, I’ve gone as far as down to 1 Cup)
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 Cup Vegetable Oil
  • 3 eggs(egg replacer for us vegans)
  • 3/4 Cup Applesauce
  • 2 tsp Vanilla Extract
  • 3 to 4 Cups Diced Apples
  • 1 Cup Raisins
  • 1 Cup Chopped Walnuts (optional)

Preheat oven to 325 degrees F… you are going to bake for about 1 hour

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Chop up all those lovely apple into bite sized chunks.  You will need between 3 and 4 cups depending on how apple crazy you are

I actually put in 5…but that is getting closer to baked apples with a little cake in between!

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After you’ve chopped your apples get out a big bowl and start mixing your dry ingredients.  First flour…

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Then sugar…don’t forget to let it run through your fingers!

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Add Baking Soda and Salt

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Mix dry ingredients together really well…wearing Hello Kitty preferably

Next you’re gonna add the not so dry ingredients…

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Eggs…

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Vegetable Oil…

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One of my favorite things in the whole food world…homemade applesauce!

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Yep…its going in to join the party too!!!

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Then add the vanilla and…

look at it, smell it, ask mom if you can taste it…

wonder for the 100th time how can something that smells so good taste so icky?

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Mix it all together and you have the mortar that is gonna hold together the real stars of the cake…

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The yummy apples and…

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the delicious raisins

Note…I almost always soak my raisins before adding to a recipe but this in the EXCEPTION.  This cake is so moist that I don’t need to.  If you have very dry raisins you could soak them just make sure to drain them very well before adding

Here is where you would add the walnuts…except I’m not going to because I live with nut-haters…well my kids don’t actually hate nuts they just don’t like them in desserts.  Go figure!

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Stir it all together and what have you got?  That is like an apple parade in a pan…a well oiled pan to be exact!

Bake at 325 for 1 hour till it comes out looking like…

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Ohhh My!

Wait for it to cool enough that you don’t burn your tongue…

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Dish yourself up a big piece while your mouth waters uncontrollably, grab a fork…or not…and dig in!

That is unless you are wild and crazy like me and must have just a little adornment on your cake…somthing just a little more special…something that adds pizzazz!

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Oh baby…come to mama!

Kim can also be found at the inadvertent farmer where she raises organic fruits, veggies, critters, kids and…a camel!

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